Carrot cake with lemon cream frosting
White self-raising flour
1½ cup(s), (225g)
½ cup(s), (75g)
Ground all spice
1 large, coarsley grated
99% fat-free vanilla yoghurt, sweetened
½ cup(s), (110g)
⅓ cup(s), (80ml)
1 medium, lightly beaten
Light cream cheese
Reduced fat oil spread
- Preheat oven to 180˚C or 160˚C fan-forced. Lightly spray a 22cm round cake tin with oil and line base and sides with baking paper.
- Sift self-raising and plain flours with mixed spice into a large bowl. Add carrot, yoghurt, brown sugar, oil, egg and 1/4 cup (60ml) water and stir to combine. Spoon into prepared tin and smooth the surface. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 10 minutes before turning out onto a wire rack to cool completely.
- Using electric beaters, beat cream cheese, spread, icing sugar and juice in a medium bowl until combined. Spread top of cooled cake with frosting. Serve.